- 1 cup coconut milk
- 1 cup water
- 1 cup quinoa, rinsed
- 1/4 teaspoon fine-grain sea salt
- 1 1/2 teaspoons poppy seeds
- grated zest of one lemon
- 1/3 cup slivered almonds
- honey to taste
- In a medium saucepan combine coconut milk, water, quinoa and salt. Bring to a boil over medium high heat, then reduce heat to low. Simmer partially covered for approximately 15 minutes, or until quinoa is tender, porridge like, and liquid has been almost entirely absorbed. Serve hot in individual bowls topped with lemon zest, almonds, and honey to taste.
Recipe adapted from Heidi Swanson's Lemon-Zested Bulgur Wheat in Super Natural Every Day
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